Hearty Corned Beef Hash Patties with Fried Eggs

Equipment

Ingredients

Instructions

1. 1
   Place diced potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 10-12 minutes. Drain well and let them cool slightly.
2. 2
   While potatoes cook, heat olive oil in a large skillet over medium heat. Add diced onion and green bell pepper and sauté until softened, about 5-7 minutes. Remove from heat.
3. 3
   In a large bowl, combine the cooked potatoes, shredded corned beef, sautéed onions and bell peppers, garlic powder, smoked paprika, salt, and black pepper. Mix gently until just combined, trying not to mash the potatoes too much.
4. 4
   Divide the mixture into 8 equal portions and form them into patties, about 1-inch thick. Heat vegetable oil in a large non-stick skillet over medium-high heat. Place patties in the hot skillet, ensuring not to overcrowd.
5. 5
   Cook patties for 4-6 minutes per side, or until golden brown and crispy. Remove from skillet and keep warm.
6. 6
   In the same skillet (or a separate one), melt butter or add oil over medium heat. Crack eggs into the skillet and fry to your desired doneness (sunny-side up, over easy, etc.).
7. 7
   Serve two crispy corned beef hash patties per plate, topped with a freshly fried egg. Garnish with fresh parsley if desired.

Nutrition

Frequently Asked Questions